Gooey Chocolate Chip Marshmallow Cookies

I am starting the holiday baking season in epic fashion – with these ultra gooey chocolate chip marshmallow cookies!

The radio has been playing Christmas music already for weeks, and holiday displays magically appeared in shopping malls pretty much the day after Halloween, but it still never feels like Christmas to me until after Thanksgiving.

Technically, I believe the Christmas season shouldn’t start until December… but when it comes to Christmas cookies, I am impatient and always start a little early.

Because, cookies.

These are homemade chocolate chip cookies with a twist: Stuff mini marshmallows inside each cookie—I recommend vegan marshmallows because they stay fluffy when baked—and suddenly you have transformed the ordinary into the extraordinary.

To an unsuspecting guest, they look like your average chocolate chip cookies…

So imagine their surprise when they take a bite and discover a surprise marshmallow creme filling hidden inside!

Step One: Make up a batch of cookie dough, then roll into balls and press two mini marshmallows inside of each ball.

I used vegan mini marshmallows here, which retained their shape beautifully while baking and yielded a visible marshmallow creme center.

Step Two: Refrigerate the cookie dough balls if you want soft chocolate chip cookies, or bake right away if you don’t.

The marshmallow cookies will look underdone when you take them out of the oven, so let them cool for 10 minutes, during which time they will firm up.

Step Three: Bite into a cookie to reveal the hidden marshmallow creme center.

Store leftovers in a covered container. And if you want to make up a bigger batch of dough, you can make up the dough ahead of time and store extra cookie dough balls in the freezer to thaw and bake any time a hot-from-the-oven chocolate chip cookie craving hits.

Instructions

Combine all dry ingredients (except marshmallows) in a medium mixing bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. (Only if needed, add 1 tbsp extra milk of choice – I didn’t need it.) Roll into balls, then smush two mini marshmallows into each cookie and re-roll into a ball. (If dough is too soft to roll, you can refrigerate before rolling.) For soft cookies, refrigerate or freeze until cookie dough balls are chilled. Preheat oven to 325 F. Place cookie balls on a greased baking tray and bake 11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool 10 minutes, during which time they will firm up. You can also choose to make extra cookie dough balls and freeze them to bake at a later date.

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Comments

They didn’t look like the pictures but they still came out delish! I had to add an extra tablespoon and a half of non-dairy milk to make the dough stick together, which is maybe why they spread so much? They were (past tense, they’re all gone!) very soft, moist and chewy and the marshmallow came through the top in a few of them, making a kind of cool swirly pattern. I stacked the leftovers in an air tight container and the next day they had fused into one giant mega-cookie. I was not mad at all. If marshmallow cookie stacks aren’t already a thing, they totally should be.

hi! i followed the recipe( used white flour and xylitol) but i also had to add more milk to the mixture as was very dry. unfortunately they were then a bit lumpy and when i baked them they were very soft (more like cake mixture?) not sure where i went wrong? thanks so much !

I just love eating this as raw cookie dough. YUM!!! I also used sorghum flour with a couple tablespoons of vital wheat gluten since I didn’t have any xanthan gum and applesauce instead of oil and they taste amazing. Baking one right now to see how it turns out. Thank you!!! I love your desserts!

I agree with the others who mentioned their not binding well and needing more liquid. I used spelt flour, canola oil, and coconut sugar. I have had the issue before with some of the other CCK recipes that mention “at first it will be dry” but mine never seem to get there. This was so dry as to look like the recipe before the wet ingredients were added. I kept adding milk and putting everything in the refrigerator and I eventually was able to make the cookies, but it was very hard to get the marshmallows in and then re-roll the balls, for the same crumbling reason. I had to stop twice and refrigerate in between. They tasted great once they were done but they also didn’t stay formed enough for the marshmallow to be a surprise in the middle (a la the photos on there). They were more an open cookie with the marshmallow peeking out on top.

Hi, can you include what flour, sugar, and oil you used, and also where you live (as climate can make a difference)? I didn’t have this issue when I made the cookies but would like to help troubleshoot.

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Yes, my roommates and I have been playing Christmas music and decorating our apartment room in the holiday spirit! It’s so exciting! Anyways, these cookies look SO delicious. Love the creamy marshmallow surprise!

For the closest taste to a regular chocolate chip cookie let these sit over night in a container( Odd but made a difference in flavor).I made these to see if I could make them for a christmas party. I loved when I found this because it doesn’t call for coconut oil like almost all non butter vegan sugar cookies. I made these totally vegan with almond milk and white flour because I thought whole wheat would ruin the texture and I did not have spelt. LOVE THEM AND WILL MAKE FOR PARTY and try not to eat all the trial ones at one time.

Made these cookies and the pumpkin cookies tonight. I’m not sure which ones I like better! I used part whole wheat flour and part all purpose flour instead. I also did part carob chips and used dark brown sugar. It was easier for me to just put the marshmallow on top of the cookie too. These were hard to stop eating

The gf option would be oat flour. If cooking for a celiac, just use certified-gf oat flour (or flour you make from pulverizing certified gf oats in a blender). Bob’s Red Mill is a company that does certified gf oats. Of course you can always experiment with other flours, and be sure to report back with results if you do!

Oh, my, amazingness! Since having to go gluten free I have missed sweets so much. Everything I have baked has been dense, but not these. Thank you for this amazing recipe that reminds me of cookies in my days of being able to eat gluten by the dozen.

Hi Katie! I made these last night for my husband & son to bring to his office Thanksgiving day parade watching party with his “Tweeps” (he works at a Twitter sales office). They were seriously delicious! The only thing I was not sure about was if maybe I was supposed to flatten out the balls before baking them? They didn’t spread or flatten much at all while baking, so when they came out, I used a spatula to press them down. I used organic white flour, coconut sugar, & liquid coconut oil. Maybe they needed more baking soda or maybe some baking powder? I read through all the comments here & didn’t see anyone else mention it.
Happy Thanksgiving!